serves
4-6
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
4-6
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 150 g (1 cup) atta flour
- 150 g (1 cup) plain flour
- ½ red shallot, finely chopped
- ½ carrot, peeled and grated
- 20 g seablite, picked
- 10 mountain peppercorns, ground
- salt, to taste
- 1 litre vegetable oil, for deep-frying
- Davidson plum chutney, to serve
Serves 4-6 as a snack.
Instructions
- Place the flours, shallot, carrot, seablite, mountain pepper and a good pinch of salt in a bowl and stir to combine. Gradually add 250 ml (1 cup) water and use your hand to knead into a firm, but elastic dough. Shape into a ball, cover and rest for 5 minutes.
- Cut the dough into small pieces and roll out on a lightly floured surface into a thin round. Using a small sharp knife, cut 3-5 straight parallel lines through the centre, making sure not to cut all the way to the ends. Roll up parallel to the cuts, then pinch the ends together and push the two ends gently to plump the middle.
- Heat the vegetable oil in a saucepan to 180ºC. Deep-fry the kardoi in batches for a few minutes or until golden and crisp. Drain on paper towel and serve hot with chutney.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
